In this month's issue

Taste.com.au - November 2011
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.

Lemons have juicy, tart flesh and bitter rind that both work well in savoury and sweet dishes.

Are they good for me?

Buying & storing

Buy plump, bright-yellow lemons that are heavy for their size. Store in a cool, dry, well-ventilated place for up to one week, or in the fridge for up to three weeks.

Preparation

Roll lemons on a benchtop with your palm to release more juice before squeezing. Wash the rind before grating.

Cooking tips

Cut lemons into quarters and cook on a chargrill until golden and caramelised. Squeeze over barbecued fish or meat. Stuff a chicken with lemon quarters and sage. Place butter and lemon slices under the skin of the breast. Roast.